By Zachary Fagenson January 03, 2013

A short waitress with a high-pitched voice and a thick, almost indecipherable accent set a golden, grapefruit-sized orb — topped with a dollop of whipped cream, surrounded by strawberries, blueberries, and their sweet sauces — on the table. Inside of a thin, deep-fried crust of panko bread crumbs lay a mantle of sweet, pillowy dough almost like a spongecake. Even deeper was a still-frozen core of vanilla ice cream. It was the kind of dessert that we, a bunch of admitted food snobs, didn't want to... More >>>